Fast Recipes

Prawn tacos with jicama slaw

Australian Gourmet Traveller fast food starter recipe for prawn tacos with jicama slaw

By Kathleen Gandy
  • Serves 4
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Prawn tacos with jicama slaw
The coastline of Baja California provides a vast array of seafood, which stars in many of the region's best known dishes. Seafood filled soft tacos are among the most popular.


  • 32 green medium king prawns, peeled and cleaned
  • 1 tsp each ground cumin, ground allspice and chilli powder
  • 2 tbsp vegetable oil
  • 1 small red onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 vine-ripened tomatoes, peeled, seeded and finely chopped
  • 1 lime, juiced
  • ¼ cup coarsely chopped coriander
  • 12 white or yellow corn tortillas
  • 4 cocktail avocados, halved and seeded and sliced into wedges
  • To serve: Limes and sour cream, optional
Jicama slaw
  • 1 jicama, peeled and cut into julienne (285gm)
  • 1 baby cos, finely shredded
  • 1 fresh green serrano or other long green chilli, seeded and thinly sliced
  • 1/3 cup finely chopped coriander
  • 1 lime, juiced
  • ¼ cup vegetable oil
  • ¼ tsp chilli powder


  • 1
    Place prawns, cumin, allspice, ½ tsp chilli powder and 2 tbsp oil in a glass bowl, season to taste with sea salt and freshly ground black pepper and stir to combine. Cover and refrigerate for 10 minutes.
  • 2
    For jicama slaw, place jicama, cos, green chilli and coriander in a bowl, season to taste and stir to combine. Add dressing to jicama mixture and toss gently.
  • 3
    Heat 2 tbsp oil in a large, heavy-based frying pan, add onion, garlic, tomatoes, lime juice and remaining chilli powder and cook over medium heat for 5 minutes or until soft, then season to taste.
  • 4
    Barbecue or char-grill prawns for 4-5 minutes or until cooked through, then transfer to tomato mixture, add coriander and stir to combine. Barbecue or char-grill tortillas, for 30 seconds on each side or until just warm and lightly golden, then transfer to a plate and cover with a tea towel to keep warm.
  • 5
    Serve warm tortillas, prawn and tomato mixture, jicama slaw, avocado, lime halves and sour cream, if using, separately, for guests to assemble their own tacos.


Drink Suggestion: 2006 Jacob’s Creek Sauvignon Blanc.